Awesome breakfast for many people at once. I followed the recommendation of putting each serving on English muffins and everyone raved! I made this for breakfast the day after x-mas before everyone left and it was requested for x-mas breakfast next year. DEEEELISH!
Comments and Reviews 1-7 of 7
jjfadoosh Posted: 12/27/08
ShannonP Posted: 01/03/09
This was incredibly easy and good--and great for a crowd. I made a couple of changes to use ingredients I already had--I used sliced ham from the deli instead of Canadian bacon and used half-and-half instead of heavy cream. Even though this really can't be assembled the night before, it is still quick and easy to prepare for overnight guests. I placed my serving on top of an open biscuit, which was delicious, but if I planned to serve them over English muffins or biscuits again I would cut back on the baking time a little so that the yolks would be slightly runny.
astegner Posted: 11/16/09
this recipe was great. my only problem was the whipping cream i used heavy cream which seemed to curdle a bit. but was still very good
LisaRobin Posted: 05/07/10
I made this for brunch last weekend and was extremely disappointed. I kept the casserole in the oven for 25 minutes more then it was supposed to and the bacon was still not cooked, nor the eggs..it was runny and just gross. I would not make this again.
Cindygold Posted: 05/09/10
So far, so good. Haven't served it yet, but in reading the last post, I wonder if you used regular bacon instead of Canadian bacon. Having it for Mother's Day brunch today, and it came together very easily. I didn't have 3 packages of Swiss, so I've improvised with the cheese.
Lizv22 Posted: 01/28/11
this is my go-to brunch recipe, and every person who try's it asks for the recipe. I am going to try half and half this time, just to make it a little less rich. A true crowd pleaser, and the baked eggs on top make it looks quite pretty. Eggs are all the rage now, so I love it even more!
Michelle6724 Posted: 12/18/11
This is a nice variation on shirred eggs. I have made it with half and half, and it is slightly less rich, but doesn't taste any less good for it. I use ham from a shank portion we baked, and just chop the ham up, sprinkling it thickly in the bottom of the well-buttered baking dish. After breaking the eggs over the ham, I sprinkle on shredded sharp cheddar, add a little salt and pepper, and pour on the half and half. It is hard until you've tried it a few times to get the timing right so the whites are set but the yolks still a bit runny - my best time was 12 minutes total, and the whites set up more while the dish sits for 5 or so minutes before serving. I imagine the age of the eggs might also affect the timing, but that's not something we can control!